Discussion in 'Wackbag's Mean Cusine' started by BIV, Oct 11, 2013.
Odd bacon... kinda like back bacon but with streaks in it...
Looks like a ham slice.
Why can't they do cool specialty burgers like this at the Burger Kings in America?
It's not ham, it's bacon, it's just less fat than in the US.
Bullshit. As someone who makes much ham and bacon, I can identify a cut. Anything on a hog can be cured to taste like bacon.
Yes. And everywhere in the world except the US, people use cuts from the side of a pig rather than the belly, for bacon. Hence, less fat, but still bacon.
Amazing lack of facts you have there. Step one, remove spareribsribs. Step two, cure the bacon. See any belly in the chart? It is all side that goes into bacon.
There are several different ways to butcher a pig.
You're thinking of skinning cats.
The belly is a skinny little sad thing after the seeds are removed. It was already split in half when the carcass was gutted. It is either a narrow little strip on the lower edge of the side or it gets ground for sausage. It has neither the texture nor the meat for bacon.
Even with the colorful picture you've got there, I'm still pretty sure I'm right. In the US, bacon is made mostly from pork belly (same as pancetta).
most people get their pig butchering education from this guy
Cheek bacon is where it's at.
In Japan, bacon (ベーコン) is pronounced "bēkon". It is cured and smoked belly meat as in the US, and is sold in either regular or half length sizes. Bacon in Japan is different from that in the US in that the meat is not sold raw, but is processed, precooked and has a ham-like consistency when cooked. Uncured belly rashers, known as bara (バラ), are very popular in Japan and are used in a variety of dishes (e.g. yakitori and yakiniku).
What part of the hog is Canadian Bacon?
even the brains?
Well if you really wanna know, it's the loin. Remove all the ribs that surround the big longissimus dorsi muscle, which is the big round one in the middle of a pork chop. You end up with a 3-4' long round muscle which you inject with cure and rub with cure and set aside in a cool spot to cure for ten days. Then you wash it for an hour in cold water and let it dry 4 hours. Smoke it for 3 hours and then let it hang in the smokehouse at 170 degrees until it hits 154 degrees internal temp. Shower 5 minutes to cool it, hang it until dry, make egg mcmuffins.
If you really want to get fancy you make some Schinkenspeck. Take a fresh ham and a fresh bacon and cure them then roll together and smoke so you end up with something like this on your plate.
They say you can eat everything but the squeal, however, I confine my dining activities to the meat, skin, and small intestines for sausage casings. Now I wonder if somebody has cured brains. I'll check my manuals.
Check the cholesterol level of pork brains before you bother.
Doesn't seem too high since I only eat cholesterol every 12 days...
Chinese people (Of Course) eat a lot of pig brains. It tastes like pate. The flavour is amazing but it's texture is disgusting to most western palates.
That and it turns your blood into a thick porridge.
mmmmmmmmmmmmm brains mmmmmmmmmmmmm